Home Run Ballpark Mustard Recipe

Commercial mustard is cheap and plentiful, but if you want to make it yourself, you can customize it to your own taste.

Here is the recipe for a winning basic homemade Ballpark Mustard, and you can riff on it by adding other spices, sweeteners, and flavorings. As always, I recommend you begin by making my recipe unaltered, and then you can riff on it. Try adding honey or molasses or another sweetener, try swapping white wine, beer, liquors and liquers, white grape juices, lemon juice, or lime juice for some of the water or vinegar. Swap smoked paprika, ancho powder, or chipotle powder for the sweet paprika. Add rosemary or other herbs and peppercorns. Amp it up to 11 by adding horseradish. Oh, and in case you were wondering, those are mustard plants growing wild in a Napa Valley vineyard.

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Make it just the way you like it. The possibilities are endless.

Course. Lunch. Dinner. Sauces and Condiments.

Cuisine. American.

Makes. About 1 cup

Cooking time. About 40 minutes


1 cup water

3/4 cup Colman's mustard powder

1/2 teaspoon turmeric powder

1/2 teaspoon kosher salt

1/4 teaspoon American paprika

1/4 teaspoon garlic powder

1/2 cup distilled white vinegar


1) Turn on you kitchen vent fan or better still, make this outdoors on your grill. Remember, mustard gas is right up there with pepper spray. Whisk everything except the vinegar together in a non-reactive pot and simmer over medium to low until it thickens, about 30 minutes. Stir often so it doesn't burn.

2) Stir in the vinegar and simmer some more until it is the thickness you like. Then pour it into a clean bottle and refrigerate. It will be pretty potent for a few days, and then it will mellow and keep for months.

"A hot dog's incomplete without mustard."Meathead

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.


What sayeth Shakespeare?

Shakespeare mentions mustard often. This excerpt, from Taming of the Shrew, Act IV Scene III, in which Grumio is testing the obedience, nay, subservience, of the strong willed Katharina.

Grumio: What say you to a piece of beef and mustard?

Katharina: A dish that I do love to feed upon.

Grumio: Ay, but the mustard is too hot a little.

Katharina: Why then, the beef, and let the mustard rest.

Grumio: Nay then, I will not: you shall have the mustard, or else you get no beef of Grumio.

Katharina: Then both, or one, or any thing thou wilt.

Grumio: Why then, the mustard without the beef.

Katharina: Go, get thee gone, thou false deluding slave, [she beats him] that feed'st me with the very name of meat: Sorrow on thee and all the pack of you, that triumph thus upon my misery! Go, get thee gone, I say.

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